This Orange Poppy Seed Cake is a dessert that’s guaranteed to impress at any celebration, potluck, or gathering. It's moist and easy bundt cake with a cake mix base and a handful of other simple ingredients. With no stand mixer required, this recipe is a sweet treat that never fails to please.
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Recently, I had an Orange and Poppyseed Cake for the first time and fell in love, so much so that I needed to create my own! It’s bright and tangy in flavor thanks to the combination of orange cake mix and vanilla pudding mix. Baked in a bundt pan, brushed with a simple glaze and drizzled with a 2 ingredient orange icing, it's impressive to serve no matter the occasion, yet, still a shortcut recipe!
After testing multiple ways to bake this cake, my triple orange version turned out to be my favorite. To keep each bite moist, I brush the orange cake with a sweet orange glaze. Then to gild the lily, I drizzle an orange icing over the top before serving. This is a bundt cake cake you’ll want to make all year long. After you make it once, you’ll see why!
If you are in need of some other easy dessert recipes, they happen to be my specialty! Try my Carrot Bundt Cake or Peanut Butter Sheet Cake, they’re two other favorites!
Shortcuts
- The base of this bakery-style orange poppy seed cake is a box cake mix! It saves time on measuring individual ingredients, as well as the hassle of having to purchase orange food coloring and extract.
- No mixer needed! Yes, you read that correctly. This beautiful cake is made with just a a couple of bowls, a spatula, and a whisk.
- Bundt pan vs 3 layer cake: To keep things simple, I bake the cake in a bundt pan rather than make it a 3 tier cake. Yes, you need a bundt cake pan, but I guarantee when it’s time to decorate and serve, you’ll thank me since it’s quick and simple.
- Purchase orange juice vs freshly squeezed. If you have the time, freshly squeezed orange juice is great, but store-bought works just fine too if you’re in a hurry. I prefer the no-pulp juice for a smooth icing.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
Cake:
- Large eggs: Binds the cake batter together.
- Sour cream: Adds both creaminess and a hint of tang to the cake. It’s also a secret ingredient to keeping it moist. Full-fat is key, low-fat won’t do the trick!
- Orange juice: Gives vibrant citrus flavor.
- Vegetable oil: The fat used to also help with moisture in the cake batter.
- Box of orange cake mix: Use your favorite brand here, I personally like Duncan Hines orange supreme.
- Instant vanilla pudding mix: Another ingredient that’s a trick up my sleeve! The pudding mix adds rich vanilla flavor as well as nice moist texture.
- Fresh orange zest or curls: Optional to garnish, but I find it makes the cake so pretty.
Glaze:
- Sugar: Sweetens the glaze and helps to make it that perfect syrup consistency.
- Orange juice: Another hint of that fresh, sunshiny citrus flavor.
Icing for Bundt Cake:
- Powdered sugar: Responsible for the sweetness and white color in the icing.
- Orange juice: I use orange juice once more to thin the icing to the perfect drizzleable consistency.
How to Make Orange Poppy Seed Cake
Scroll down to the bottom for the printable recipe with detailed instructions.
For the Cake:
- Preheat oven to 350F. Coat a 10 to 12 cup bundt pan with nonstick spray or baking spray.
- Whisk the eggs together in a large bowl. Add the sour cream and whisk them together. Add the orange juice and oil and whisk until smooth.
- Add the cake mix, instant pudding and poppy seeds. Stir quickly just until smooth. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. (There should be just a few crumbs on wooden pick but not wet.)
- Let the cake cool 5 minutes before turning the cake onto a cooling rack.
Make the Orange Glaze:
- While the cake is cooling in the pan 5 minutes, combine sugar and ⅓ cup orange juice in a small saucepan. Bring to a boil and boil 4 minutes or until reduced to ⅔ cup and slightly thickened.
- After turning the cake onto a cooling rack, place wax paper or parchment paper under the cooling rack. Generously brush and drizzle the orange glaze over the cake. Let the cake cool completely.
Icing:
- Combine the powdered sugar and 1 tablespoon plus 1 teaspoon orange juice. Add additional orange juice, ½ teaspoon at a time until the icing is your desired thickness. Spoon or drizzle the icing over the glazed cake.
- Let the icing set up before slicing.
- Store at room temperature or in the fridge.
I love to serve this Orange Poppy Seeds Cake in the spring and summer, but anything citrus also lends itself to the holidays like Christmas!
Pro Tips
- Sift the dry ingredients prior to mixing. Before adding to the wet ingredients, run the cake mix through a metal sieve to smooth out any lumps. Same for the powdered sugar in the icing.
- If you choose to garnish the cake with orange zest, use a microplane for nice lacy shreds.
- To know if the cake has finished baking, simply insert a toothpick and if it comes out with just a couple of moist crumbs, it’s ready to cool.
- Brush the orange glaze on a warm cake. This actually helps the cake to absorb the glaze better as it cools for a richer flavor and moist texture.
- Wait to slice the cake until it's fully cooled and icing is set. It will already be glazed and iced, so resist the urge to dig in! This will give you beautifully clean, bakery-style slices.
Substitutions & Variations
- Lemon Poppy Seed Cake. Swap the orange cake mix and pudding mix for lemon, and the orange juice for lemon juice. It’s another citrus cake that will have your guests saying “delish!”.
- Orange Almond Poppy Seed Cake. Just add ½ teaspoon almond extract to the batter and a dash to the icing.
- If you’re not a poppy seed fan, you can leave them out. No worries, the cake will still be fabulous with each bite.
- Swap vanilla pudding for cheesecake pudding mix. For a bit of a richer flavor, using cheesecake pudding mix is a fun and different way to play up the flavors.
Storage
Store the orange poppy seed cake at room temperature for up to 3 days and in the fridge covered for up to 5 days. If you are storing in the fridge, I like to be mindful and set it out for 10 to 15 minutes prior to serving to take the chill off.
Freezing this orange bundt cake is a dream too. A little tip for you, you can slice the cake into individual portions and wrap them in plastic wrap to freeze. Store for up to 2 months. The slices thaw faster and can be enjoyed over a longer period of time!
When it comes to prepping this cake ahead of time, it's the ideal dessert to do so. I often recommend making it the day before because the flavors get better with time.
FAQ's
The poppy seeds add a slight nutty taste that is pretty mild in the cake. You'll definitely notice them texturally in each bite.
You might have added too much liquid or over-mixed the batter, which can make the texture gummy rather than light and moist.
I've served it plain, with whipped cream, vanilla yogurt, berries, and even a scoop of vanilla ice cream.
More Easy Dessert Recipes
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Orange Poppy Seed Cake
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 3 large eggs
- 1 cup sour cream
- ½ cup orange juice
- ½ cup vegetable oil
- 1 (15.25 ounce) orange cake mix (I used Duncan Hines orange supreme)
- 1 (3.4 ounce) instant vanilla pudding mix
- 1 to 1 ½ tablespoon poppy seeds
- Garnish: Fresh orange zest or curls (optional)
Glaze
- ¾ cup sugar
- ⅓ cup orange juice (no pulp)
Icing
- 1 cup powdered sugar
- 1 tablespoon plus 1 to 2 teaspoons orange juice (no pulp) or milk (any milk will do)
Instructions
- Preheat oven to 350F. Coat a 10 to 12 cup bundt pan with nonstick spray or baking spray.
- Whisk the eggs together in a large bowl. Add the sour cream and whisk together. Add the orange juice and oil and whisk until smooth.
- Add the cake mix, instant pudding and poppy seeds. Stir quickly just until smooth. Pour the batter into the prepared pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. (There should be just a few crumbs on wooden pick but not wet.)
- Let the cake cool 5 minutes before turning the cake onto a cooling rack.
Orange Glaze
- While the cake is cooling in the pan 5 minutes, combine sugar and ⅓ cup orange juice in a small saucepan. Bring to a boil and boil 4 minutes or until reduced to ⅔ cup and slightly thickened.
- After turning the cake onto a cooling rack, place wax paper or parchment paper under the cooling rack. Generously brush and drizzle the orange glaze over the cake. The paper will catch the drips of the glaze and icing. Let the cake cool completely.
Icing for Bundt Cake
- Combine the powdered sugar and 1 tablespoon plus 1 teaspoon orange juice in a small bowl. Add additional orange juice, ½ teaspoon at a time, until the icing is your desired thickness. Spoon or drizzle the icing over the glazed cake.
- Let the icing set up before slicing.
- Store at room temperature or in the fridge.
Notes
- Lemon Poppy Seed Cake. Swap the orange cake mix and pudding mix for lemon, and the orange juice for lemon juice. It’s another citrus cake that will have your guests saying “delish!”.
- Orange Almond Poppy Seed Cake. Just add ½ teaspoon almond extract to the batter and a dash to the icing.
- If you’re not a poppy seed fan, you can leave them out. No worries, the cake will still be fabulous with each bite.
- Swap vanilla pudding for cheesecake pudding mix. For a bit of a richer flavor, using cheesecake pudding mix is a fun and different way to play up the flavors.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Scott p
This cake was amazing!
Kathleen
It's going to be one of our family favorites for every occasion!